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Triple-Lemon Layer Cake

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Triple-Lemon Layer Cake

Ingredients

  • 9-1/4 oz. (2-1/3 cups) cake flour; more for the pans
  • 2-3/4 tsp. baking powder
  • 1/4 tsp. table salt
  • 1-3/4 cups granulated sugar
  • 2 tbs. lightly packed finely grated lemon zest
  • 6 oz. (3/4 cup) unsalted butter, completely softened at room temperature; more for the pans
  • 1 cup whole milk, at room temperature
  • 5 large egg whites, at room temperature
  • 1/4 tsp. cream of tartar
  • 1 recipe lemon curd, chilled
  • 8 oz. (1 cup) unsalted butter, completely softened at room temperature
  • 2 tbs. lightly packed finely grated lemon zest
  • 3-1/2 cups sifted confectioners’ sugar
  • 3 tbs. fresh lemon juice
  • 2 lemons, zested with a channel zester, and silver dragées (both optional)
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Published 2014-09-09 15:45:32 (2 years ago).

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